Vinegar Onion recipe or Sirke wala pyaaz recipe

Fuss-free and easy Vinegar Onion recipe or Sirke wala pyaaz recipe. These onions get their beautiful color from red beets. A tangy and yummy accompaniment to any meal!

The sight of these onions always reminds me of my childhood and brings a huge smile on my face. Growing up, whenever we ate at a restaurant, among all the dishes these rich garnet colored pickled onions always caught my attention. These pickled onions are so addictive, bet you can’t eat just one!Vinegar Onion recipe or Sirke wala pyaaz recipe

Almost every Indian restaurant in the Northern part of India serve these sweet onions along with food. These onions are sweet and sour at the same time. Preparing pickled onions at home is remarkably easy. Follow the step by step guide below and learn an easy way of making Vinegar Onion recipe or Sirke wala pyaaz recipe at home.

If you are not aware of what Sirke wala pyaaz means then let me give you a heads up. “Sirka” in Hindi means vinegar and “pyaz” is referred to as onions. Together it means pickled onions.

Now, onto the recipe!

I have used pearl onions for this recipe but this recipe can be made with regular onions too. Peel and slice regular onions and follow the step by step guide below. The only difference is that unlike whole onions, sliced or cut onions cannot stay in vinegar for long as it will loose its crunchiness.

I always use beets to color my onions. Why beets? Because, beets are nutritious and healthy and they impart a deep rich color to these onions. But if you don’t have a liking for beets you can use red food color for the onions.

To color these onions, I have used beets powder. But at times have used sliced beets or dried beets too. All forms of beets give the same results. I personally like to work with powdered beets as it is less messy and easy to work with.

Be very careful while working with beets as beets have a tendency to color everything they come across. You may end up coloring your kitchen counter if you touch vinegar and beets together. Either wear gloves or work near your sink to avoid the mess.

Homemade pickled onions tastes exactly the same as restaurant ones. In fact, pickled onions transforms the regular onion into the most wonderful thing. It erases that raw taste and adds a sweet and sour flavor to these onions. You have to taste it to believe it.

Can be enjoyed for coupe of week if stored in a airtight container.

Hope you like this recipe and give it a try. If you happen to make it then either drop me a line below or share your yum pictures with me on Facebook. Would love to see your creation!

Fuss-free and easy Vinegar Onion recipe or Sirke wala pyaaz recipe. These onions get their beautiful color from red beets. A tangy and yummy accompaniment to any meal!

Servings

Prep Time

30-40ONIONS

10MINUTES

Cook Time

2-3HOURS

Servings

Prep Time

30-40ONIONS

10MINUTES

Cook Time

2-3HOURS

Vinegar Onion recipe or Sirke wala pyaaz recipe

Votes: 19
Rating: 4.21
You:

Rate this recipe!

Print Recipe

Fuss-free and easy Vinegar Onion recipe or Sirke wala pyaaz recipe. These onions get their beautiful color from red beets. A tangy and yummy accompaniment to any meal!

Servings

Prep Time

30-40ONIONS

10MINUTES

Cook Time

2-3HOURS

Servings

Prep Time

30-40ONIONS

10MINUTES

Cook Time

2-3HOURS

INGREDIENTS

30 -40 pieces ofPearl Onions(500 gms or 1 LB )

1/2cupVinegar

1cupWater

3teaspoonSugar

1-2teaspoonSalt

1-2teaspoonBeets powder(see notes)

CHANGE SERVING SIZE: ONIONS

CHANGE UNITS:

METHOD

Peel onions and wash them under water. Combine vinegar and water in measuring jar. Set it aside.

Using a knife make a cross on the onions.

I prefer to use beets as my food coloring. You can use beets in any form - freshly sliced, dried beets or powdered beets powdered.

My favorite is beets powder. I make it at home by drying beets in a warm oven (200 degree F) for 8 hours, then ground it to its powdered form.

Add beets powder to vinegar + water. For a deep garnet color I have added 1.5 teaspoon of beets powder to vinegar.

Whisk until well combined. Add sugar and salt.

Get your onions ready.

Storing for longer time - add onions to a bowl. Pour vinegar and allow the onions to sit in this solution for 1-2 hours. But if using onion rings (onion cut in circles) then soak them for not more than 30-40 minutes.

After the desired soaking time, onions will have a light red color.

For a rich garnet red color - add onions to a jar. Pour vinegar and beets mix to the jar until onions are fully drenched in this solution.

Close the lid and store onions in the refrigerator overnight. Whole onions stay crispy for long.

Once marinated for the desired amount of time, remove onions from the solution, discard the liquid and store onions an airtight glass container. Onions can be stored in the refrigerator for up to 2 weeks.

Prepared these at the last minute for a get together and with onion slices. Doubled the amount of vinegar and little bit of red color and kept for 30 minutes and I had my onions ready. They had the perfect red color and nice vinegar-y taste. thanks for sharing.

Have tried it many times and all time its just like yours. Have tried many of your other vegetarian recipes and just love them. So far your vinegar onion, khaman is my favorite recipe. Being a die hard vinegar onion fan, I make this recipe of your pretty often. Thanks Ruchi!

Great tasting onions. Kept it for long and vinegar gave a nice tangy taste to my pearl onions. Always had dreaded to make these and your website gave me a perfect recipe. Thanks Ruchi. Lovely blog and impressive pics.

Love your site. Beautifully crafted and presented. Tried this recipe and the onions have a perfect balance of sweetness and tartiness. Very happy with the results. New to your site but will be exploring it a lot.Thanks.

I have no idea why so less reviews but this is the far best pickled onions I have eaten. Followed your steps and stored in the fridge and they are still going strong and crunchy after 7 days. Thanks Ruchi I will give it 10 star recipe.

These are a great condiment for dal and chicken gravies, and so easy. Adds a beautiful color. I had sliced my onions and the onions retained their crunch and suck up the all the lovely rich red color and tangy vinegar flavor. Next time will try with pearl onions. Thanks Ruchi!

I always wanted to make this. Tried these last weekend and came out really good. Love your site I always visit you when I am in need of recipes. This site is amazing and above all it really works. I try lots of recipe n get good taste. Thanks Ruchi

This is do simple and so nicely stated. These onions were colored so nicely and tasted equally good. Found pearl onions in Big bazaar and was very happy. Have some left will try out your baked bhindi with pearl onions. Follow your blog all the time and different collection of recipes.

My onions were bang on. Not to sour and bitter,perfectly colored and taste wise. Thanks Ruchi, your recipes are amazing. You assemble ingredients and from there on its like you tale over my kitchen. Kudos to all your hard work.

Thanks for stopping by Dipika! Yes, you can preserve pearl onions for 15 days for that you have to prepare a brine solution and have a clean tight- lid dry jar. For Brine Solution
1 cup water
1/2 cup vinegar
1 tablespoon sugar
1-2 teaspoon Salt

METHOD
1. Peel, wash and pat dry the onions.
2. In a pan combine all the ingredients mentioned under Brine solution, and heat till sugar is completely dissolved.Allow it to cool down and then add color or beets.
3. Place pearl onions in a jar, pour this cooled solution on top, discard the beets. Close the lid tightly and give it a shake.
4. It can be stored in the refrigerator for up to 2 weeks. The longer they sit the more pickled they are.